Shrimp cakes

Fresh raw shrimp from the fjord not far from where I live is a not in abundance, you have to special order them from the fisherman. Here in Norway these shrimp are cooked right away and sold cooked. I ordered some fresh raw shrimps because I wanted to try to make other dishes than just eating the cooked shrimps au naturel with mayones, dill and lemon on baguette or some other nice rolls. Don’t get me wrong I love the Norwegian way of eating these nordic shrimps
Being asian I wanted to make shrimp cakes,  in this country where I grew up it more common with fish cakes, so if you want other kind of seafood cakes you have to make them yourself.
Snack or appetizers for 4
500 g shrimps
4 cloves minced / crushed garlic
A handful chopped fresh coriander
1 tsp salt
desired amount of finely chopped chili pepper
For breading
1 slightly beaten egg
1-2 dl panko crumbs or other breadcrumbs
Oil for frying
I used coconut oil, which gave them a light coconut flavor.
if you do not have coconut oil as you can add desiccated coconut with the bread crumbs
Sweet chili saus recipe HERE, but you can use store bought.
3 grated carrots
equivalent amount of grated daikon.
You can also use green papaya or finely grated cabbage.1 clove crushed garlic
5 tablespoons fish sauce
1-2 tablespoons sugar
juice of 2/3 lime.
Mix garlic, fish sauce, sugar and lime juice in a bowl.
Grate the vegetables and add the sauce with the vegetables.
Chop all the ingredients for the shrimp cakes together to make the shrimp cake mince.
Make shrimp patties, dip it in beaten eggs and bread them in panko crumbs.
Fry the cakes in a little oil on medium heat on both sides until they are golden.
Serve with sweet chilli sauce and salad.

Pumpkin and shrimps in Coconut milk, ginataang kalabasa na may sugpo


My mum has been visiting and she came with me shopping and saw the pumpkin and the shrimps in the store and wanted to make one of her favorite dishes. Pumpkin and shrimps coconut stew or as it is called in the Philippines, Ginataang kalabasa na may sugpo.Filipino coconut, pupmkin and shrimp stew

1 chopped onion
4 cloves minced garlic
2 tbsp minced fresh ginger
3 chilis or more or less depending on how hot you want it.
1 can coconut milk
1 box coconut cream
1 small pumpkin remove seeds, peel and cube
1 kilo large shrimps
3-4 Bok choy bouquets
1-2 tbsp fish sauce
salt and pepper to taste

Saute onion, garlic, ginger and chili in a pot until soft and fragrant.

Add coconut milk, coconut cream and pumpkin cubes and bring to a boil.

Ginataan kalabasa

Turn down the heat and let it simmer until the pumpkin is getting soft, then add the shrimps and let it simmer about 5 minutes before you add the bok choy.

Add fish sauce, salt and pepper to taste.

When the bok choy is starting to wilt the stew is ready.

Serve with rice.

Sour tamarind soup with seafood made from scratch, Sinigang

Sinigang 1 agj

Sinigang my all time favorite when it comes to Filipino food, I have always loved this dish a little salty and deliciously sour. You can make this dish with pork, beef, chicken, fish and shrimps. My favorite is with salmon and shrimps, and I never make it with any of the other meats, it has to be salmon and shrimps.

Many people use ready made Sinigang mix, but it is so easy to make this from scratch.

Since I have always known sinigang I have no other name for it, I tried to ask someone if she knew if Sinigang had an english translation, but no she did not either. Then there was only one thing to do, I googled. I found out that there is a Malay recipe that is similar and it is called Singgang a sweet and sour soup with tamarind also, but with few other different spices.

500 g large shrimps

500 g salmon filets

1 onion

3 cloves garlic

1 tbsp minced ginger

1 liter water

100 g Tamarind paste

1-2 lemon, juice, I used two

2 tbsp fish sauce

2 tomatoes, diced

10 red radishes, halved

250 g Green beans, cut

1 bunch water spinach/morning-glory

Chilis if you want heat in this soup.

I made with out because this is what I am used to, hot sinigang is a bit strange I think.

In a pot sauté the onions, garlic, and ginger with 1 tbsp cooking oil until onions are translucent.

Add water, tomatoes, radish, tamarind, lemon juice of one lemon, fish sauce, salt and pepper. Bring the liquid to a boil, add the green beans and then turn down the heat to medium low.

Add salmon, shrimps and let them simmer in the pot for about 5 minutes before you add the morning glory. Cover the pot and turn the pot don to low. simmer for a few more minutes.

Adjust seasoning to taste, my sinigang turned out a little sweet because of the shrimps so I added juice of one more lemon.

Serve the dish with rice.



Banh xeo, Vietnamese sizzling crepes

I have been wanting to try this crepe at a Vietnamese restaurant in Oslo, but each time I have been there I have been too late, either they have been out or that they have stopped making them for the day.

I saw the pan cake on instagram @kokofoodie, now I really had to try them. They looked so good and crunchy, I love crunchy. Earlier I had only heard about the crepes, from my friend Frk. Fabelaktig, she is my source for Vietnamese food and when we have a lunch date we usually got to a restaurant in Oslo called Lille Saigon 1, this restaurant even got a raving review in the New York Times a little while ago. Since I have not tried the real deal yet, I can’t compare my crepe with a Vietnamese made one. I really have to get my glutinous maximus to this restaurant ASAP. Anyhow after googling I decided to try out this recipe with my twist on it of course:D

  • 500 g rice flour
  • 2-3 cups water
  • 2 cans coconut milk
  • 1 tbsp ground turmeric
  • 1 tsp salt
  • 1 bunch spring onions (scallions), chopped
  • vegetable oil


  • 500 g cooked pork belly thinly sliced ( I had leftover pork roast)
  • 500 g bean sprouts
  • onion, sliced (I used scallions and garlic, I was out of onion)
  • 500 g small fresh raw shrimps,I removed the heads
  • Lettuce, Vietnamese basil, mint and coriander leaves, to serve


Prepare the filling and prepare the batter by mixing the rice flour with water, coconut mik, turmeric, salt and chopped shallots.

In a frying pan, heat just enough oil to cover the pan (tip-off excess) and fry a spoonful of the scallion and garlic(onion), shrimps and for a couple of minutes.

Pour batter mixture into the pan. Tilt the pan so that the mixture spreads thinly.  When the batter begins to crisp around the edge, add some pork, bean sprouts and chopped scallions.beansprouts. Make sure the edges do not stick to the pan by brushing a little more oil around the edge of the pancake.

Fold one half of the pancake over the ingredients and slip onto serving plate. Serve with fresh herbs.



Potato and seafood soup with asparagus and scallops

Luxurious and yet a quick and easy soup to make, made with a ingredients I had in the freezer and fridge.
Ingredients for 4 appetizers or 2 dinners
3 medium sized potatoes, peeled and diced. If you want less starch, you can use Jerusalem artichokes
2 shallots
250 g fresh shrimps
1 liter water
3 dl cream
12 scallops
2 packages asparagus tops about 32 pcs
Salt and a pepper mix, a mixture of white, black and red
If you want, add a 1-2 dl of white wine, reduce the water if you add wine.
Start by sauteing the chopped shallots in a saucepans with a little butter until it becomes tender, add the shrimp with shells and keep sauteing until the shrimp looks toasted and cooked through.
Add water, wine and potatoes, bring to a boil, turn down the heat and let this simmer until the potatoes are tender.
Use an immersion blender and blend everything to a smooth mixture.
Strain the soup, set the liquid a side and warm for later use.
Saute the asparagus with butter, salt and pepper. Fry scallops in butter until they have a light golden crust on both sides on medium to high heat.
Bring the soup to a boil, add cream and salt and pepper to taste. Remove the soup from the heat.
Plate the asparagus and scallops in a soup bowl and ladle soup in the bowl.
Played around with the camera and tried to take some mood pictures in the dark.

Mung bean stew with moringa leaves, Ginisang Munggo na may Malungay

Mungbean stew with moringa

The first time I ate up my plate with mung bean stew  volunterly was when I was 18, I had just moved to California and visited my cousin and his family one week-end. I was crying inside, but ate my Munggo. Sitting at the table watching everybody, I realized that I was considered an adult and I could not sit and whine and say “I don’t like that” and make gagging noises.

I do not have any fond childhood memories attached to this dish and I must admit I hated it. I made gagging noises as soon as i heard the word Mungo or smelled the dish. But today it is different, I love legumes. Thanks to my stay in the US I got over a lot of my pickiness. A good thing that taste is not written in stone and you are allowed to change your mind.

Gninisang mungo na may malungayMunggos are the same thing as mung beans(Vigna radiata), a plant species in the legume family. The beans are native to the Indian subcontinent. It is used as an ingredient in both savory and sweet dishes.

The most famous Mung bean dish in the Philippines is the “Ginisang Munggo”, sautéed Mung Bean. This dish makes use of Mung beans as the main ingredient complimented by different flavors from meat, seafood, and vegetables, a hearty and healthy dish.

The green leaves I have used are Malunggay leaves or Moringa in english and apparently they’re one of the world’s superfood. This herb is best known as an excellent source of nutrition and a natural energy booster. Loaded with nutrients, vitamins and amino acids, it replenishes your body and provides what you need to get through a hectic weekday or active weekend.

Foe this dish you can use fresh baby spinach if you can’t find Moringa. Chop it up and use it in the exact same way.

Mungbean stew with morringa recipe1  cup Mung beans

1 tbsp minced garlic

250 g pork, thinly sliced

1 medium-sized tomato, chopped

1 medium-sized onion, chopped

10  medium-sized shrimp (optional)

2 tbsp fish sauce

1 liter water(for boiling)

1 pc pork/beef cube or 1 teaspoon beef powder (for flavoring)

1-2 cups chopped or pulled malunggay leaves (or spinach)

salt and pepper to taste



Wash mung beans thoroughly and strain.

Soak beans in water and stir. Remove floating particles.

In a saucepan, sauté garlic, onion and pork, when the pork is done add the chopped tomatoes.

Pour in beans with water, add stock cube and bring to a boil. Turn the heat down to medium heat and simmer, stir occasionally until beans are tender about 30-40 minutes.

Add the shrimps and when the shrimps are done add the malungay leaves.

Eat this with rice or bread.


Tom Yum Goong

I have no knowlege of Thai food exept that I love eating it, and of course I have to try to make some of the dishes I have eaten. This time I am trying to make Tom Yum Goong a spicy sour soup commonly eaten in Thailand and Laos.

Tom Yum Goong is the most well-known variety of the Tom Yum soups and makes use of shrimp as the main ingredient of the dish, but you may also use firm flesh fish, Tom Yum Taleh, or chicken,Tom Yum Gai..

I cheated this time and used ready-made Tom Yum paste, just to try out making the dish. I followed the instructions on the paste tub. It wasn’t to bad, but I think next time I am going to try make it from scratch.

Dinner for 4
1 liter water
100 g Tom Yum paste
30 g galangang
60 g lemmongrass
100 g mushrooms
500 g shrimps
3 tablespoons fish sauce
3 tablespoons lime juice
8 kaffir leaves

Combine water, paste, galangang, lemongrass and kaffir lime leaves in a sauce pan and boil. Reduce the heat to low heat and add the shrimp and mushrooms, add fish sauce and lime juce.

Eat with rice or noodles.

Ukoy, shrimp fritters

These small fried shrimp pancakes calle Ukoy that popular in the Philippines. Many eat them as a mid day snack(meryenda) purchased from one of the street hawkers peddeling this snack. I got to know these while growing up in Norway this is something my mum made quite often and served with a spicy vinegar dip. I did not aquire a taste for them until reacently. But I remember my mum loving these snacks, I did love the fried crispy fried batter though.

Several variations of this dish exists, the most common ingredients that are mixed with shrimps are mung bean sprouts (togue).

The secret to a good Ukoy is its texture.

Start by making the dip so that the flavors sets.
4 cloves minced garlic
1/2 medium red onion, finely chopped
2 tablespoons sugar
150 mlrice vinegar
0.5 cups water
1 / 4-1 / 2 teaspoon salt
1/3 teaspoon chopped chili or desired amount.
Chopped chives for color

1/2 lb tiny shrimps

1  1/2 cups mung bean sprouts (togue)

1 finely chopped onions

4 stalks chopped scallions


3/4 cup cornstarch

1  1/4 cups ice cold water

1/4 cup flour

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1  egg

1/4 teaspoon baking powder

Cooking oil for frying

Combine water and egg in a bowl, whisk lightly and add cornstarch, flour, baking powder, salt, and ground black pepper and keep stiring until you have a smooth mixture.

Add the shrimps, mung bean sprouts, chopped onions and scallions, give the mixture a quick stir.

Heat the oil in a frying pan a frying pan on medium to high heat.

When the oil is hot enough, scoop about 2 to 3 tablespoons of the mixture and quickly (but cautiously) drop it in hot oil.

Cook each side for 2 to 3 minutes or until the color turns golden brown. Please note that cooking time may vary, depending on the size of your fritters

When done remove the ukoy from the pan and place them on paper towel to drain.

Enjoy the shrimp fritters with the spiced vinegar.


Paella is one of my favorite spanish dishes and after this summers vacation buying ready made ones, I had to try to make this myself of course.
I made this dish twice in one week, the family is in shock, one and the same dish three times in such a short time. There are minute differences, one is made on the grill and the other on the stove with a few differences in ingredients.
Two different paellas using what I had available at the time.
The recipe below is how I have interpreted the various recipes I’ve found on the net,
4 servings
12 chicken clubs
1 finely chopped small onion
1 large carrot diced
2 cloves crushed garlic
2 roasted peppers
2 peeled chopped tomatoes
1-2 tbspolive oil for frying
3.5 dl Paella rice
Pinch of saffron soaked in 1 tbsp hot water
5 dl ckicken stock
3 dl white wine
Adjust the amount of liquid, depending on how much the rice soak up.
200 g peas
12 small squids
1 1 kg mussels
12 large raw shrimp
12 slices chorizo sausages
4 langoustines
Start off by giving the chicken a sizzle.
Saute the onions, carrots and minced garlic
Chop the roasted bell peppers and add that to the pan with
the chopped tomatoes.
Then add the rice
and the saffron, stir and lett it cook a bit.
Next you pour in half the wine and stockSå har du i haalvparten av hvitvin og kraft, let this boil in a bit and add the rest of the fluids and the peas.
Then I added the squids,
and lastly the rest of the ingredients.
Then I covered the pan and let it simmer on medium heat untill it was done, a sure sign that it is finished is that the mussles open up.
Enjoy your dish:)